Austerity on the side: EU hits restaurateurs with olive oil law

Reuters / Albert Gea

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Yes, at a time when harsh austerity measures, delayed retirements and high unemployment levels are pushing Europeans to vent their outrage on the cobblestone streets, Brussels decided this was the perfect time to impose strict new rules on how restaurants serve olive oil to their customers.As if European Union bureaucrats don’t have enough on their hands trying to extinguish financial fires raging across the broken continent, they’ve now decided to take their unlimited powers to the holy of holies: EU eateries.

Starting January 1, 2014, eateries will be prohibited from serving olive oil to diners in the traditional glass jugs that have been adorning European tables since at least the Middle Ages. Instead, cafes, bistros and brasseries will be forced to provide their patrons with pre-sealed, non-refillable containers that cannot be easily recycled when empty.

Once upon a time, Europe set the standards on environmental issues; now, it is behaving no matter than Little Jack Horner, sticking its dirty fingers where they don’t belong. Yet it is trying to convince the world that it really, honestly, truthfully just wants to protect the health of the average EU diner, the same group of people that was physically and morally assaulted by raw austerity.

Protesters take part in a demonstration against the government's cost-cutting reform plans in education as part of austerity measures, during a nationwide general strike called by the education sector in Madrid May 9, 2013 (Reuters / Paul Hanna)

Remember a few months ago when the European Commission was busy disassembling the EU’s world-class welfare system in order to pay back the interest on central bank loans needed to rescue the bankers – the same scoundrels who triggered the global financial crisis in the first place? At that time, Brussels didn’t so much as bat an eyelid about the health and well being of their fellow Europeans.

Suddenly, however, EU ministers have decided to wage a war on bad hygiene and sound traditions when many Europeans can’t afford a bar of decent soap. They also say the move will help reassure what’s left of their consumer base that the olive oil found in EU restaurants has not been diluted with an inferior (Read: Less expensive) product.

No wonder that critics say the rules, aside from boosting profits of the biggest olive oil producing companies (small, private proprietors need not apply), will increase the frustration felt by many towards a Brussels bureaucracy machine that is already seen to be out of touch with the issues affecting ordinary Europeans.

"If the European Union was logical and properly run, people wouldn't be so anti-Europe,” said Marina Yannakoudakis, a British Conservative member of the European Parliament, as quoted by Reuters. “But when it comes up with crazy things like this, it quite rightly calls into question their legitimacy and judgment."

Diners sit near bottles of olive oil at a restaurant in Rome (Reuters / Dario Pignatelli)

Yannakoudakis said the new measures highlighted how out of touch Brussels’ priorities are.

Ironically, the Eurozone countries worst affected by the euro crisis - Italy, Greece, Spain and Portugal – where unemployment levels are sky-high, are also the continent’s largest olive oil producers. It remains to be seen how the new legislation will affect the small olive oil producers in those already pressed economies.

German newspaper Sueddetsche Zeitung called the plan as "the weirdest decision since the legendary curvy cucumber regulation", referring to former EU rules governing the shape of fruit and vegetables found in supermarkets.

Enzo Sica, owner of Italian restaurant Creche des Artistes close to the EU quarter of Brussels, said the rules would prevent him from buying his extra virgin olive oil direct from a traditional supplier in Italy.

"They say they're thinking about consumers, but this will increase costs for us and our customers as well,”he told Reuters.“In this time of crisis, surely they should be worrying about other things rather than stupid stuff like this."

A worker checks olives before they are pressed to make olive oil (AFP Photo)

Although Brussels’ olive oil ruling isn’t quite as inflammatory as was Marie Antoinette’s unfortunate quip,

“Let them eat cake,” it does adequately show that EU ministers are dangerously out of touch with the real issues now affecting millions of people across the Eurozone.

Source: http://rt.com/news/eu-olive-oil-law-500/

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Spanish varieties

In Spain 262 varieties of olives are cultivated, although only 24 are used regularly in the production of oils. The 262 varieties are grouped into four categories: principal, secondary, dispersed and local. The names are associated normally with diverse characteristics, such as the name of the tree, the form of the leaf, area of production...

Andalucía, which accounts for 75% of the Spanish production, cultivates the most olives in the world. The province of Jáen alone produces more olive oil than all of Greece, although the surface area of this province is only about 10% that of Greece, which is itself the third largest producer in the world. It is estimated that in Andalucía there are 165 millon olive trees; of those 50% are in Jaén and 30% in Córdoba. The remaining 25% of Spanish production is distributed throughout different areas of the mediterranean basin, with climate and soil variations giving the oils particular characteristics. Of all the varieties produced, the most important and representative are Picual, Hojiblanca, Lechín, Picudo, Arbequina, Cornicabra, Verdial and Empeltre.

Arbequina Originally from the town of Arbeca, in Lérida. This olive is cultivated over 45,000 hectares (almost 110,000 acres) in Lerida, Huesca, Tarragona, and Zaragoza. The olive, with an oval shape, has a low flesh-to-stone ratio. Due to its small size - an average of 1.9 grams - it is difficult to harvest mechanically, but it is very highly regarded because the tree produces a large amount of fruit with a relatively high oil yield of 20.5%. The Denominations of Origin of this variety are Les Garrigues and Siurana. The oils produced by this variety have a high content of linoleic acid and therefore a certain tendency to oxidation, so they should be stored in a cool, dark place and consumed early in the season. These oils are dense and fluid, tasting of orchard fruits. Although they are highly regarded oils, the production tends to suffer due to the variations in climate in the areas of cultivation, especially during periods of drought. This oil is best used uncooked, since its aromatic substances are very volatile. It is a fresh oil that combines perfectly with vegetables, fresh or cooked, and grilled fish.

Cornicabra This variety occupies the second-largest growing area, although in level of production it ranks third, with approximately 12%. The production area is distributed throughout the provinces of Toledo and Ciudad Real. Also called Cornezuelo, Corniche or Osnal: they all refer to the horn shape of the olive - long, slightly curved and asymmetrical. It weighs on average about 3 grams, with a flesh-to-stone ratio of 5:1 and an oil yield of 19%. The ripening period is late but long, from the end of October to the beginning of January. The oils produced with this variety have a low linoleic acid content, approximately 5%, and a high oleic acid content, about 77%, which make it ideal for the diet. It has a golden color with greenish tones and a fruity flavor. When obtained from mature fruit picked toward the end of the harvesting period, its flavor and texture are more similar to tropical fruits. The oils of this variety are perfect for warm salads, stewed vegetables, and for making sauces such as mayonnaise.

Empeltre This variety originated in the Zaragozan city of Pedrola, athough today it is cultivated througout the valley of the Ebro river, from Logroño to Tarragona, and even in the Balearic Islands. It is also known as Aragonesa, Injerto, or Mallorquina. The fruit is long, asymmetrical and slightly bulging on the back. It weighs an average of 2.7 grams and has a flesh-to-stone ratio of 5:3. It has a relatively low but acceptable oil content of 18.3%. The ripening period is from the first week of November to the first week of December. The low antioxidant content of the oils produced by this variety make them unstable; they should thus be consumed soon after extraction. They are smooth oils, of a pale yellow color, sweet and aromatic, with no bitter taste, which makes them ideal for mixing with stronger oils. In general, virgin olive oils are not recommended for making mayonnaise because the flavor is too strong; however, the oils of this variety make a delicious mayonnaise. They are also ideal oils in sauces, marinades, vinaigrettes, or to add a special touch to boiled or steamed dishes.

Hojiblanca Also known as Casta de Cabra or Lucentino, this olive is produced in the eastern part of Seville, the south of Córdoba, and the north of Málaga. It accounts for 16% of the Andalucian production, over an area of 217,000 hectares (540,000 acres). The name comes from the white coloring on the underside of the leaves. The olive is large, up to 4.8 grams, and is spherical in shape. The ratio of flesh to stone is 8:1. Maturation takes place from the end of November to the end of December. The oil yield is relatively low, about 17-19%. The Denomination of Origin for this variety is Priego de Córdoba. The oil has a high levels of fatty acid (75%) and linoleic acid (7%). The amount of saturated fatty acids is lower than in most other oils. These characteristics make oils produced from the Hojiblanca olive ideal for the diet. From the organoleptic point of view, it has a large variety of flavors, with the most common attributes being a slight sweet taste in the beginning, a slight bitter taste of unripe fruits, and an almond aftertaste. Recommended for frying, this oil is also ideal for making bread, pasta and pastries, due to the perfect consistency it gives to dough. These olives are also widely used and appreciated as black table olives, thanks to the firmness their flesh.

Lechín This variety occupies approximately 185,000 hectares (157,135 acres) in the province of Granada and a small part of the province of Seville. The name refers to the milky white color of the flesh of the olive. The olives weigh an average of 3 grams, and have an asymmetrical ellipsoidal shape. The oil content, approximately 18%, corresponds to a flesh-to-stone ratio of between 7:2 and 8:5. The fruit ripens early. The high content of palmitic acid (12-13%) is made up for by the reduced content of stearic acid and by the low totals of saturated acid produced by these olives. Nevertheless this combination produces unstable organoleptic characteristics, with a tendency to oxidation. The flavor is slightly bitter, leaving an aftertaste of green almonds. This oil is ideal for tapas and sweets.

Picual This is the most important variety. It accounts for 50% of the production in Spain, and therefore about 20% of world production. Nevertheless, it is not very widespread, with its production concentrated in Jaén and neighboring provinces, over an area of about 645,000 hectares (1.6 million acres). Its name derives from its pointed tip (pico). The olive is medium to large in size, weighing between 2.1 and 3.7 grams, with an average of 3.2 grams. The ratio between flesh and stone is 5:6. Maturation takes place between the beginning of November and mid-December. The oil yield is high, reaching about 27%, although the average is about 22%. The Denominations of Origin for this variety are Priego de Córdoba, Sierra de Segura and Sierra Mágina. The excellence of the oil it produces is due to the fatty acid content and the antioxidants. It usually contains 80% monounsaturated oleic acid, an important factor in the prevention of cardiovascular diseases, and only 4% linoleic acid, which is detrimental in excess. The oils of low-lying lands tend to have more body, with a slightly bitter taste and a hint of wood, while the olives cultivated in the mountain regions tend to be sweeter, with a fresh flavor. This oil is best used in frying, although it is equally good for salads and gazpachos.

Picudo Also called Basta, Carrasqueño, Paseto or Pajarero. It is cultivated over 60,000 hectares (150,000 acres) mainly in Baena, in the south of Córdoba and to a lesser degree in the neighboring provinces of Jaén, Málaga, and Granada. The name comes from its shape, a curved pointed tip with a marked nipple. The name of Pajarero (for birds) is used in the town of Luque (Córdoba), supposedly because the sweet flavor of the ripe fruit attracts birds, who peck at it. The Picudo is the second-largest olive used in oil extraction, weighing an average of 4.8 grams. The flesh-to-stone ratio is 6:3. Maturation takes place from the end of November to the end of December. The average oil yield is about 20%. The Denominations of Origin of this variety are Baena and Priego de Córdoba. The composition of fatty acids is similar to the Lechín variety. With 15% linoleic acid and up to 65% monounsaturated oleic acid, these oils are considered very delicate with a tendency to oxidation. The flavor of the oils is soft, with an exotic fruit aftertaste. These olives are excellent as table olives, green and black. The oils they produce are ideal in warm salads, gazpachos, and pastries.

Verdial The name Verdial is given to a number of local varieties with similar characteristics that are produced in areas of Andalucía (the provinces of Málaga, Granada, Córdoba, Seville or Huelva) and the south of Extremadura (province of Badajoz). In fact, the place name is usually added to the variety, the most typical varieties being the Verdial de Velez-Málaga (in the region of Axarquia, in the south of Málaga), and Verdial de Badajoz (in areas in the south of Badajoz and including areas bordering Portugal). A common characteristic of all the local varieties is the thickness of the skin of the fruit, which raises the triterpenic alcohols in the oils, especially in the virgin olive oils. The fruit is large, with an average weight of about 5.7 grams and a fat content that varies from a high of 22% in the Badajoz variety to a lower level in the Velez-Málaga variety. In general, the flesh-to-stone ratio is also high, which makes it an ideal variety, not only in the production oil, but also as table olives. The Denomination of Origin of this variety is Les Garrigues. The ripening period lasts from the end of November to the end of the year. The oils also have a high content of linoleic acid, which makes them somewhat unstable; they therefore must be protected from heat, light, and air. Nevertheless, in some areas this variety is mixed with the Hojiblanca variety, resulting in oils with perfect organoleptic qualities. The oils of the Verdial variety are sweet, very fruity, with no bitter flavor. They are early oils, ideal for salads or gazpachos.

Olive oil: What are the health benefits?

If olive oil is high in fat, why is it considered healthy?

Answer

from Donald Hensrud, M.D.

The main type of fat found in all kinds of olive oil is monounsaturated fatty acids (MUFAs). MUFAs are actually considered a healthy dietary fat. If your diet emphasizes unsaturated fats, such as MUFAs and polyunsaturated fats (PUFAs), instead of saturated fats and trans fats, you may gain certain health benefits.

MUFAs and PUFAs may help lower your risk of heart disease by improving related risk factors. For instance, MUFAs may lower your total cholesterol and low-density lipoprotein cholesterol levels. MUFAs may also help normalize blood clotting. And some research shows that MUFAs may also benefit insulin levels and blood sugar control, which can be especially helpful if you have type 2 diabetes.

But even healthier fats like olive oil are high in calories, so use them only in moderation. Choose MUFA-rich foods such as olive oil instead of other fatty foods — particularly butter and stick margarine — not in addition to them. And remember that you can't make unhealthy foods healthier simply by adding olive oil to them.

Also, be aware that heat, light and air can affect the taste of olive oil and possibly its health-promoting nutrients. Store olive oil in a dark, room-temperature cupboard, or even in the refrigerator. The fats and healthy phytonutrients in olive oil — as well as the taste — can slowly degrade over time, so it's probably best to use it within a year or within six months once opened.

Source: http://www.mayoclinic.com/health/food-and-nutrition/AN01037

USDA Researchers Develop New Tests for Olive Oil Adulteration

republication from: http://www.oliveoiltimes.com/tag/olive-oil-marketing/page/2

By Nancy Flagg

Olive Oil Times Contributor | Reporting from Sacramento

USDA food technologist Carl Olsen and agricultural engineer Rebecca Milczarek

Scientists from the Agricultural Research Service (ARS) have turned their attention to olive research and in the process developed two new analytical methods to test olive oil authenticity and identified potential uses for olive byproducts.

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New Analytical Tests

As reported in the May/June 2013 issue of Agricultural Research magazine, ARS researchers in Albany, California developed a procedure that uses PCR (polymerase chain reaction) technology to detect undisclosed oils mixed with olive oil. The technology, created by chemist Talwinder Kahlon and co-investigators, distinguishes the DNA of several genes found in olive oil from the genes in other vegetable oils. The test can be done in several hours with equipment at DNA labs.

Selina Wang, research director at the UC Davis Olive Center commented that the method looks promising. Bioinformatics technology has improved much in recent years and “the area of DNA sequencing is exploding,” said Wang.

Another analytical test, developed by ARS researcher Jiann-Tsyh Lin, used a new tool to examine triglycerides (three fatty acids) in determining if olive oil samples contained oils from other plants. Although analyzing fatty acids is not new, the use of ESI-MS (electrospray ionization mass spectrometry) technology is new and should make the process simpler, as noted in the Agricultural Research article.

Milling Byproducts

After extracting a gallon of olive oil in the milling process, 38 pounds of skin, pulp and pits are left over, according to ARS engineer Rebecca Milczarek. Mill operators often pay to ship the byproduct, called “pomace,” to other sites for drying and selling as an ingredient in cattle feed.

Milczarek researched better methods for handling the pomace. She developed a combination microwave and convection method that millers could use on site to partially dry the pomace before shipping it off. The dried material would weigh less and thus would cost less to ship.

Milczarek suggested that the dried pomace be sent to a central location for further development as a possible ingredient in cosmetics or pharmaceuticals.

Better Food Safety

Burgers could be safer to eat in the future because of olives. Chemist Mendel Friedman experimented with adding olive powder to ground beef before cooking burgers on the griddle. Olive powder was found effective in suppressing E. coli bacteria and the possibly carcinogenic heterocyclic amines that arise in the cooking process.

Previous studies showed that olive extracts could kill pathogens, but Friedman’s study demonstrated that olive powder could reduce the bacteria and two amines at the same time. Friedman noted that further studies are needed to see if the powder affects food taste.

Source: Agricultural Research

original article: http://www.oliveoiltimes.com/olive-oil-basics/usda-new-tests-for-olive-oil-adulteration/34664

Some of the greatest Olive Oil packaging

Types of the olive oil

In very general terms, Olive Oil is extracted by the pressing or crushing of olives. The different varieties or classifications of Olive Oil are a result of the type of pressing, acidity levels, and the extent of processing the oil has undergone.  When buying Olive Oil you will want to obtain the highest possible quality Extra Virgin Olive Oil. Some of the more common types or classifications of Olive Oil and their meanings include the following:

Extra Virgin Olive OilThe oil that comes from the first "pressing" of the olive solely by mechanical or other physical means, and is extracted without using heat (a cold press) or chemicals. The oil must not be altered in any way. It can only be treated by washing, decanting, centrifuging and filtering. Extra Virgin Olive Oil contains no more than 0.8% acidity (0.8 grams per 100 grams, expressed as oleic acid), and is judged to have a superior taste. The less the Olive Oil is handled, and the closer it is to its natural state, the better the oil. If the Olive Oil meets all the criteria, it can be designated as "extra virgin". It must have no flavour or aroma faults. NOTE: All of our oils had an acidity of less than 0.25% at the time of crush, with only one oil at 0.32%, and the majority falling between 0.1 and 0.2%.

Virgin Olive OilVirgin Olive Oil which has a free acidity of not more than 2.0% (2 grams per 100 grams expressed as oleic acid) and the other characteristics which correspond to the extra virgin category above.

Ordinary Virgin Olive OilVirgin Olive Oil which has a free acidity, expressed as oleic acid, of not more than 3.3 grams per 100 grams (3.3%) and the other characteristics of which correspond to the extra virgin category above. Ordinary oil may still be fine for frying or where flavour is not wanted or needed.

Lampante OilThis is Olive Oil that not fit for human consumption as it is. It will have a free acidity, expressed as oleic acid, of more than 3.3 grams per 100 grams (3.3%). Used for many years in oil-burning lamps.

Pure Olive Oil or Refined Olive Oil 
Oils labelled as Pure Olive Oil or Olive Oil are usually a blend of refined and virgin production oils. This is obtained by refining virgin Olive Oils that have a high acidity level and/or organoleptic defects that are eliminated after refining. No solvents have been used to extract the oil but it has been refined with the use of charcoal and other chemical and physical filters

Olive OilThis is a blend of virgin and refined production oil, of no more than 1.0% acidity (1 gram per 100 grams expressed as oleic acid). It commonly lacks a strong flavour. The cheap refined oil is mixed with flavourful virgin Olive Oil.

Olive-Pomace OilPomace is the ground flesh and pits after pressing. It has a free acidity of not more than 1.0% (1 gram per 100 grams). It is considered an inferior grade and is used for soap making or industrial purposes.

Olive CakeOlive cake is the solid phase that's remained after pressing olives. Also called pomace.

Light Olive Oil "Light" Olive Oil is a marketing concept and not a true classification of Olive Oil grades. It is not a regulated designation so there are no real parameters for what its content should be. Sometimes, the Olive Oil is blended with other vegetable oils. It is important to note that this designation refers to flavour only, not caloric content, as all types of Olive Oil have the same number of calories. This oil is often flavourless and of low quality. It is a refined oil.

Blended Olive OilThis refers to the combining of Olive Oils from different groves, varieties, and qualities (sometimes from different countries also) to create a blend that offers a desired taste. Changes in weather and other conditions will impact the same olive variety in the same region differently every year. Since large supermarket brands must taste the same year over year, “master blenders" are employed to create a recipe that combines these different oils from different sources to create the same finished product consumers associate with a particular brand. Another reason for blending is to increase an oil’s shelf life. This is achieved by blending an oil high in polyphenols with one that does not. Sometimes Olive Oil is blended with canola or other vegetable oils. This is legal ONLY IF STATED on the label. Illegal blending of cheaper hazelnut oil can be profitable for the dishonest producer and is difficult to detect.

Organic Olive OilOlive Oil produced in a holistic, ecologically-balanced approach to farming, without the use of any pesticides or chemicals. It is important to note that many Olive Oils may be organically produced, however the high cost of certification is often prohibitive for small independent producers. For this reason very few oils will actually be certified organic. Some of the more common certification agencies granting the organic designation include BIOHELLAS, ECOCERT, USDA ORGANIC, DEMETER, ICEA, and DIO, although there are many more.

Unfiltered Olive Oil 
Unfiltered oil will contain small particles of olive flesh. While some claim this adds additional flavour, it often causes sediment to form at the bottom of the bottle. There are varying degrees of filtration (partially filtered, lightly filtered, etc), but this sediment may become rancid. This will over time deteriorate the oil’s flavour and shelf life. Unfiltered oil should be properly stored and used within 6 months of bottling. We recommend that unfiltered oils are best enjoyed drizzled over salads or grilled vegetables, and not for cooking.

Early Harvest Olive Oil or Fall Harvest Olive Oil 
Olives reach their full size in the fall but may not fully ripen from green to black until late winter. Green olives have slightly less oil, more bitterness and can be higher in polyphenols. The oil tends to be more expensive because it takes more olives to make a bottle of oil. Many people like the peppery and bitter quality of early harvest oil. Flavour notes of grass, green, green leaf, pungent, astringent are used to describe early harvest fall oils. Because of the higher polyphenols and antioxidants, early harvest oils often have a longer shelf life and may be blended with late harvest oils to improve the shelf life of those late harvest oils.

Late Harvest Olive Oil or Winter Harvest Olive OilThe fruit is picked black and ripe. The fruit may have a little more oil but it is risky because waiting longer into the winter increases the risk the fruit will be damaged by frost. Late harvest or "Winter" fruit is more ripe so like other ripe fruit it has a light, mellow taste with little bitterness and more floral flavours. Flavour notes of peach, melon, perfumy, apple, banana, buttery, fruity, rotund, soave and sweet are often used.

Flavoured Olive OilThese Olive Oils of increasing popularity have been infused with herbs or fruits. Typically flavoured olive oils use a lower quality of olive oil so you must be cautious about these and ALWAYS read the label. The Flavoured Olive Oils found in our site are all made from a base oil of ONLY Extra Virgin Olive Oil.

Hand PickedThis refers to olives that are literally individually picked by hand directly from the tree. The argument is that mechanical harvesting can bruise the fruit, which will result in a higher acidity, so to avoid this, olives are carefully picked by hand. Also referred to as "Hand Harvested".

Estate Olive Oil or Single Estate Olive OilOil labelled "Estate Olive Oil" means that all olives were harvested, crushed, and bottled in the same olive grove. These oils are usually produced in small batches and are sought after by consumers for their uniqueness in flavour and profile. Occasionally the term “Single Estate" will be used instead and means the same thing. These oils tend to be more expensive and are of a higher quality.

Mono Varietal Olive OilOil labelled "Mono-Varietal" or “Single Varietal" means that only one type of olive was used to produce that Olive Oil. These oils are often desired for the enjoyment of the most “pure" characteristics and flavours of an individual olive type.

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Designations: PDO, PGI, TSG Some Olive Oils may also have additional designations that certify their growing area of origin. These areas or zones, are determined by the European Union in 1992 to promote and protect regional food products within the EU. This has helped to encourage diverse agricultural production, protect product names from misuse and imitation, and has helped consumers by giving them information concerning the specific character of the products. Similar systems and designations exist in the world of cheese, and wine, (eg VQA wines in Canada).

PDOProtected Denomination of Origin – The Olive Oil must be produced, processed and prepared in a specific region using the area’s traditional production methods. For Spanish Olive Oils you may see DO or "Denominación de Origin". For French Olive Oils you will see AOC or “Appellation d’Origine Contrôlée".

PGIProtected Geographical Indication – This designation is slightly less stringent than PDO, but still requires that the product be produced in the specified geographical region. The geographical connection must exist for at least one stage of production, processing or preparation. If only one of the stages of production has taken place in the defined area, it still qualifies as PGI. As an example, the olives may come from another region. This allows for a more flexible connection to the region and can focus on a specific quality, reputation or other characteristic attributable to that geographical origin. In Italy, you may also see these oils labelled as IGP.

TSG
Traditional Speciality Guaranteed – This designation highlights traditional character, either in the Olive Oil’s composition or in its means of production.

Global Olive Oil market for 2010

Global market [edit]

The main producing and consuming countries are:

Country	Production in tons (2010)[45]	Production % (2010)	Consumption (2005)[46]	Annual per capita consumption (kg)[47]
World	3,269,248	100%	100%	0.43
Spain	1,487,000	45.5%	20%	13.62
Italy	548,500	16.8%	30%	12.35
Egypt	500,000	16%	25%	15
Greece	352,800	10.8%	9%	23.7
Syria	177,400	5.4%	3%	7
Morocco	169,900	5.2%	2%	11.1
Turkey	161,600	4.9%	2%	1.2
Tunisia	160,100	4.9%	2%	5
Portugal	66,600	2.0%	2%	1.8
Algeria	33,600	1.0%	2%	7.1
Others	111,749	3.3%	18%	1.18

Let's talk about Extra Virgin Olive Oil

Extra virgin is the highest quality and most expensive olive oil classification. It should have no defects and a flavor of fresh olives.

In chemical terms extra virgin olive oil is described as having a free acidity, expressed as oleic acid, of not more than 0.8 grams per 100 grams and a peroxide value of less than 20 milliequivalent O2. It must be produced entirely by mechanical means without the use of any solvents, and under temperatures that will not degrade the oil (less than 86°F, 30°C).

In order for an oil to qualify as “extra virgin” the oil must also pass both an official chemical test in a laboratory and a sensory evaluation by a trained tasting panel recognized by the International Olive Council.  The olive oil must be found to be free from defects while exhibiting some fruitiness.

Since extra virgin olive oil is simply pressed fruit juice without additives, the factors influencing its quality and taste include the varieties of olives used, the terroir and the countless decisions, production practices and the dedication of the producer.

Olive oil tasters describe the positive attributes using the following terms:

Fruity: Having pleasant spicy fruit flavors characteristic of fresh ripe or green olives. Ripe fruit yields oils that are milder, aromatic, buttery, and floral. Green fruit yields oils that are grassy, herbaceous, bitter, and pungent. Fruitiness also varies by the variety of olive.

Bitter: Creating a mostly pleasant acrid flavor sensation on the tongue.

Pungent: Creating a peppery sensation in the mouth and throat.

Other Grades of Olive Oil.

In countries that adhere to the olive oil standards of the International Olive Council (IOC), the following grades are used:

Virgin olive oil has a free acidity, expressed as oleic acid, of not more than 2 grams per 100 grams and the other technical characteristics  for the virgin olive oil category in the IOC standard.

Ordinary virgin olive oil: virgin olive oil which has a free acidity, expressed as oleic acid, of not more than 3.3 grams per 100 grams and the other characteristics of which correspond to those fixed for this category in the standard.

Virgin olive oil not fit for consumption as it is, designated lampante virgin olive oil, is virgin olive oil which has acidity of more than 3.3 grams per 100 grams and/or the organoleptic characteristics and other characteristics for this category in the standard. It is intended for refining or for technical use.

Refined olive oil is the olive oil obtained from virgin olive oils by refining methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity of not more than 0.3 grams per 100 grams.

Olive oil is the oil consisting of a blend of refined olive oil and virgin olive oils fit for consumption as they are. It has a free acidity of not more than 1 gram per 100 grams and its other technical characteristics correspond to those fixed for this category in the standard.

Olive-pomace oil  is the oil comprising the blend of refined olive-pomace oil and virgin olive oils fit for consumption as they are. It has a free acidity of not more than 1 gram per 100 grams.

Crude olive-pomace oil is olive-pomace oil whose characteristics correspond to those fixed for this category in this standard. It is intended for refining for use for human consumption, or it is intended for technical use.

Refined olive-pomace oil is the oil obtained from crude olive-pomace oil by refining methods which do not lead to alterations in the initial glyceridic structure. It has a free acidity, expressed as oleic acid, of not more than 0.3 grams per 100 grams and its other characteristics correspond to those fixed for this category in the IOC standard.

Olive-pomace oils can never be labelled “olive oil.”

More on Extra Virgin Olive Oil.

Australia Adopts New Voluntary Standards for Olive Oil: Following a rigorous standards development process involving multiple industry stakeholders – and almost 800 public comments – Standards Australia approved a new olive oil standard. Read more…

Seville Meeting Asks “What Do Consumers Know About Olive Oil?”: How much consumers know about the quality of olive oil, and controversial new EU rules designed to crack down on deodorized oil were on the agenda of a new annual conference held in Seville. The meeting examined current quality testing methods, the pros and cons of panel tasting, and what information bottle labels should carry. Read more…

New U.S. Olive Oil Standards: The new standards, a revision of those that have been in place since 1948, will affect importers and domestic growers and producers by ensuring conformity with benchmarks commonly accepted in the US and abroad. The revisions marked the culmination of years of effort and a new beginning for California olive oil buyers and producers. Read more…

Understanding the New USDA Olive Oil Standards: On October 24, 2010, the United States set new Standards for Grades of Olive Oil and Olive-Pomace Oil. This was a revision of standards that have been in place since 1948. Some of the implications of the new standards are not entirely clear, but here we try to answer the most common questions about what is and what is not covered by these standards. Read more…

Olive Pomace Oil: Not What You Might Think: Once the typical, mechanized extraction of olive oil from the olive fruit is complete, some 5-8% of the oil still remains in the leftover olive pulp or “pomace”. Although the pomace oil that is extracted is still technically oil that comes from olives, this is done via the use of chemical solvents, and therefore should never be termed, directly or indirectly, as “olive oil”. Read more…

Report: Most Imported Extra Virgin Olive Oils Aren’t Extra Virgin: In a recent report, 69 percent of imported olive oil samples and 10 percent of California olive oil samples labeled as extra virgin failed to meet the IOC/USDA standards for extra virgin olive oil.